"Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ." — MF
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fresh poblano chile pepper
chipotle peppers in adobo sauce, chopped, or to taste
avocado - peeled, pitted, and cut into chunks
chopped fresh cilantro
slices red onion
Wonderful! I had to sub an Anaheim Chili for the Poblano as that's all I could find. Followed the recipe to a "T" otherwise - A delicious accompaniment to our boiled shrimp & crab cakes!
Very tasty! I didn't have avocado, so didn't use but I do think it would be a nice addition.
very good but no way do you get that many servings out of it.
Made this to go with BBQ ribs last night and it was delicious! I followed the recipe exactly except that I forgot to add the avocado. It was all ready to be added and somehow was still on the counter at the end of dinner. I will definitely make this again, with the avocado. I think the avocado would have added a nice creaminess that would have added to the dish but I loved it all the same!
Wow this is fantastic!!! Yum Yum Yum Yum Yum! Such fresh and lively flavors, only thing I did different was used 1 lime and 1 small lemon because that is what I had and didn't want to run to the store and also used 2 chipotle's. I will make this again and again :-)
I first saw this salad in Sunset and loved it! We have it several times a month during the summer. It's also an excellent potluck dish. I substituted slivered sweet onions (Walla Walla) for the hotter red onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Corn and Poblano Salad with Chipotle Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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